Menus & Tags

Tags:

Recent Reviews

Great recipe!! Followed the recipe and I only had 8 ounces of udon noodles, so I think that if I used 12 ounces I would have doubled the sauce.
Oh and I added some crushed peanuts.

kerirosenth from Upstate NY /

Flag if Inappropriate

This was a quick, healthy weeknight dinner. Pressed tofu first and baked it in oven as a previous reviewer suggested, which made all the difference. Used tamari and mirin in sauce with soba noodles. Added sugar snap peas along with the bok choy and lots of red pepper flakes. The only misstep was a can of sliced water chestnuts. The flavor wasn't right and there was already enough crunch.

lisakat from Austin, TX /

Flag if Inappropriate

Quick, easy and delicious. Great way to use Bok choi from my CSA. I used soba noodles.

lostergren from ithaca, ny /

Flag if Inappropriate

I followed the recipe this time an was very good and easy. Next time will likely add red pepper flakes and more veggies. Used dried udon from WF and it was a quick yummy dinner.

cacst102 from Ann Arbor, MI /

Flag if Inappropriate

As udon are wheat
noodles, I made this
using Tinkyada rice
fettucine, which was
delish. Also added
some crimini
mushrooms. I can see
trying it with
different vegetables
and chili flakes and
making it a staple.